This homemade Egg Roll in a Bowl Sauce is the secret to adding bold, savory flavor to your favorite stir fries, noodle dishes, and egg roll in a bowl recipes. Made with pantry staples like soy sauce, sesame oil, garlic, ginger, and rice vinegar, this simple sauce comes together in just a few minutes and tastes so much better than store bought sauces.
Whether you are making a classic pork egg roll in a bowl, a ground beef version, or a shrimp variation, this versatile sauce brings all of the flavors together. It has the perfect balance of salty, savory, tangy, and slightly sweet flavors, making it an easy addition to your weekly dinner rotation.
The best part is that you can easily adjust the flavor to your liking. Add a little sriracha for heat, honey for sweetness, or cornstarch if you prefer a thicker sauce. Once you make it from scratch, you may never go back to bottled stir fry sauce again.
Also try out - Weight Watchers Egg Roll in a Bowl, Beef Egg Roll in a Bowl, and Chicken Egg Roll In a Bowl!
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Why This Works
- Made with simple pantry ingredients.
- Ready in just 5 minutes.
- Perfect for Egg Roll in a Bowl, stir fries, noodles, and fried rice.
- Easy to customize with more spice or sweetness.
- Better tasting than many bottled sauces.
- Stores well in the refrigerator for quick weeknight meals.
Ingredients Needed
- Low sodium soy sauce: The base of the sauce that provides rich, savory umami flavor. Tamari or coconut aminos can also be substituted.
- Rice vinegar: Adds brightness and balances the salty soy sauce with a mild tang.
- Sesame oil: Gives the sauce its signature toasted sesame flavor. A little goes a long way.
- Brown sugar or honey: Adds just enough sweetness to balance the savory ingredients.
- Fresh garlic: Provides bold, aromatic flavor that complements the soy sauce.
- Fresh grated ginger or ginger paste: Adds warmth and the classic flavor commonly found in Asian inspired dishes.
- Sriracha: Optional, but perfect for adding a little heat.
- Cornstarch and water: Optional if you prefer a thicker sauce that coats vegetables and meat.
How to Make Egg Roll Bowl Sauce
In a small bowl or measuring cup, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar or honey, minced garlic, grated ginger, and sriracha if using.
Whisk until the sweetener has dissolved and all of the ingredients are well combined.
If using the sauce immediately in a stir fry or Egg Roll in a Bowl recipe, simply pour it into the skillet during the last few minutes of cooking.
For a thicker sauce, whisk together the cornstarch and water in a separate small bowl to make a slurry. Stir it into the sauce while it is cooking and simmer for 1 to 2 minutes until thickened.
Use immediately or allow the sauce to cool before storing.
Pro Tips for Egg Roll Sauce
- Use fresh garlic and fresh ginger for the best flavor.
- Choose low sodium soy sauce to better control the salt level.
- Add more sriracha if you like spicy dishes.
- Whisk the sauce well before using since some ingredients may settle.
- Double the recipe and keep it in the refrigerator for easy weeknight dinners.
- Thicken the sauce only if you plan to use it as a glaze or coating.
Storage
Store the sauce in an airtight container or glass jar in the refrigerator for up to one week.
Shake or whisk the sauce before each use since the ingredients may separate while stored.
This sauce can also be frozen in small portions for up to 3 months. Thaw overnight in the refrigerator before using.
Serving Suggestions
This versatile sauce can be used in many different recipes.
- Egg Roll in a Bowl
- Stir fried vegetables
- Chicken stir fry
- Shrimp stir fry
- Fried rice
- Lo mein noodles
- Ramen
- Rice bowls
- Grilled chicken
- Roasted vegetables
Recipe FAQs
Yes. It is a great make ahead recipe and can be stored in the refrigerator until you are ready to use it.
Yes. Simply use tamari or a certified gluten-free soy sauce.
Not unless you add sriracha. The base recipe is savory with just a touch of sweetness.
Yes. Coconut aminos work well, although you may want to add a pinch of salt since they are less salty than soy sauce.
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Egg Roll in a Bowl Sauce
- Prep Time: 5 min
- Cook Time: 2 min
- Total Time: 5 min
- Yield: ½ cup 1x
- Category: Dinner
- Method: Blend
- Cuisine: American
- Diet: Low-Carb
Description
This homemade Egg Roll in a Bowl Sauce is a flavorful blend of soy sauce, sesame oil, rice vinegar, garlic, and fresh ginger that comes together in just 5 minutes. Perfect for Egg Roll in a Bowl, stir-fries, fried rice, and noodle dishes, this easy sauce adds the perfect balance of savory, tangy, and slightly sweet flavor to your favorite meals.
Ingredients
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar or honey
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger (or 1 teaspoon ginger paste)
Instructions
- In a small bowl or measuring cup, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar or honey, garlic, and ginger until well combined.
- Use immediately in Egg Roll in a Bowl, stir-fries, fried rice, or noodle dishes.
- For a thicker sauce, whisk together the cornstarch and water in a small bowl. Stir the slurry into the sauce while cooking and simmer for 1 to 2 minutes, or until thickened.
Notes
- Store the sauce in an airtight container or mason jar in the refrigerator for up to 1 week.
- Shake or whisk before using since the ingredients may separate.
- Add 1 to 2 teaspoons of sriracha or chili garlic sauce for a spicy version.
- Tamari or coconut aminos can be substituted for the soy sauce.
Nutrition
- Serving Size: 1
- Calories: 31
- Sugar: 2g
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
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